Italian Garbanzo Salad

Italian Garbanzo Salad Karry Hosford


  • 3 cups finely chopped fennel bulb
  • 2 cups chopped tomato
  • 1 3/4 cups finely chopped red onion
  • 1 cup chopped fresh basil
  • 1/3 cup balsamic vinegar
  • 1 tablespoon olive oil
  • 1 teaspoon freshly ground black pepper
  • 1/4 teaspoon salt
  • 4 garlic cloves, minced
  • 2 (15 1/2-ounce) cans chickpeas (garbanzo beans), rinsed and drained
  • 1/2 cup (2 ounces) crumbled feta cheese


  1. Combine all ingredients except the cheese in a bowl; toss well. Let stand 30 minutes; sprinkle with cheese.

    "This can be served as a first course or antipasti with Italian food, or as a side to grilled chicken. It's even better the next day over salad greens." --CL Reader Garbanzo beans (chickpeas) are a great source of soy protein and fiber. This dish works as a side or a starter salad.
  • Yield: 8 servings (serving size: about 1 cup)

Nutritional Information

Calories per serving: 159
Caloriesfromfat per serving: 29%
Fat per serving: 5.2g
Saturated fat per serving: 1.3g
Monounsaturated fat per serving: 2.3g
Polyunsaturated fat per serving: 1.3g
Protein per serving: 5.9g
Carbohydrate per serving: 23.9g
Fiber per serving: 5.9g
Cholesterol per serving: 6mg
Iron per serving: 2.2mg
Sodium per serving: 368mg
Calcium per serving: 103mg